Rappahannock Comunity College culinary arts students from left are Alexis Wormley, Caitlin Sibley, Devin Ball, Courtney Sibley, Lori Bosse, Terrence Newman, Kelly Swain, Iykeia Garner, Ashley Hodge and instructor Chef Hatley Bright.

The program has moved to the Grille at the Golden Eagle Golf Club near Irvington. The public is invited to make reservations for dinner on Monday and Wednesday evenings February 13 through May 1 (excluding March 12 and 14), said Bright.

The fee will $23.95 per person and covers an appetizer, salad or soup, entrée, dessert, non-alcoholic beverages,and a gratuity, she said. Wine and spirits will be available at an additional charge.

“We invite each of you to come and taste for yourself the fine cuisine that Chef Bright has planned for the semester,” said Grille manager Gayle Nelson.

The entrée for February 13 and 15 is a choice of pork chimichurri with roasted potatoes, or pan-fried rosemary chicken with lemon and thyme sauce; and for February 20 and 22, vanilla cider pork with caramelized apples, or wild mushroom risotto.

Also, February 27 and 29, planked salmon with spicy sweet apricot glaze, or beef and vegetable stew; for March 5 and 7, turkey chili, or pan-fried pecan crusted catfish; and for March 19 and 21, vegetable strudel, or linguini with Sicilian pesto.

Also, March 26 and 28, stuffed pork tenderloin, or salmon en papillote; for April 2 and 4, fish and chips with tartar sauce, or chicken pot pie; and for April 9 and 11, apricot and bourbon grilled chicken, or roasted pork loin with wild mushroom compote.

Also, April 16 and 18, fettuccine alfredo, or sweet and sticky barbecue chicken with rosemary potatoes; and for April 23 and 25, grilled lemon chicken with ratatouille, or baked ziti with rich tomato sauce.

April 30 and May 2 have been scheduled as the students’ final exams and the menus for these dates have not yet been determined. On all dates, guests with special dietary needs will be accommodated if at all possible, but their requests must be made by the Friday preceding the Monday or Wednesday dinner reservation, said Bright.

Also, due to varying availability of some menu items, the listed entrees may be replaced with a comparable substitute, she said.

An important part of the curriculum is learning to prepare, present and serve food attractively in a restaurant setting. Golden Eagle Grille staff members are happy to have the opportunity to help Chef Bright teach her students the many aspects of the food and beverage industry, said Nelson.

However, as the students must also learn to purchase appropriate amounts of key ingredients, the restaurant must be able to tell them well in advance how many guests they will be entertaining. Reservations for the dinner seatings of 6, 6:30, and 7 p.m. can be made at 438-6740, from 11 a.m. to 3 p.m. Wednesday through Monday; or e-mail gnelson@tidesinn.com.